CATALYSTS OF LIPID PEROXIDATION IN MEATS

被引：28

作者：

KWOH, TL

机构：

来源：

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY | 1971年 / 48卷 / 10期

关键词：

D O I：

10.1007/BF02544560

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：550 / +

页数：1

共 29 条

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[2] EFFECT OF 2-MERCAPTOETHYLAMINE ON PEROXIDATION IN MICROSOMES OF UNSATURATED LIPIDS CATALYZED BY CYSTEINE OR THIOLACTIC ACID + ULTRAVIOLET LIGHT [J].

BERNHEIM, F .

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[3]

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[4]

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[5] RANCIDITY IN LEAN FISH MUSCLE .V. EFFECT OF AMINO ACIDS [J].

CASTELL, CH ;

MACLEAN, J ;

MOORE, B ;

NEAL, W .

JOURNAL OF THE FISHERIES RESEARCH BOARD OF CANADA, 1966, 23 (01) :27-&

[6]

EMANUEL NM, 1967, INHIBITION FAT OXIDA, P12

[7]

KESKINEL A, 1964, FOOD TECHNOL-CHICAGO, V18, P223

[8] DETERMINATION OF MALONALDEHYDE BY ULTRAVIOLET SPECTROPHOTOMETRY [J].

KWON, TW ;

WATTS, BM .

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[9]

LIU TH, 1965, THESIS FLORIDA STATE

[10] RANCIDITY IN LEAN FISH MUSCLE .1. A PROPOSED ACCELERATED COPPER-CATALYZED METHOD FOR EVALUATING THE TENDENCY OF FISH MUSCLE TO BECOME RANCID [J].

MACLEAN, J ;

CASTELL, CH .

JOURNAL OF THE FISHERIES RESEARCH BOARD OF CANADA, 1964, 21 (06) :1345-1359

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